Ingredients

  • 300g blackberries
  • 2 tbsp golden caster sugar
  • Finely grated zest and juice of a large unwaxed lemon
  • 8 gingernut biscuits, crushed
  • 1 tsp ground cinnamon
  • 250g mascarpone cream
  • 4 tbsp icing sugar
  • Knob of melted butter

Method

  1. Gently heat the blackberries, caster sugar and 1 tbsp of lemon juice in a saucepan for a few minutes until the berries begin to burst.
  2. Remove the fruit and continue reducing the liquid until it is thick and syrupy.
  3. Mix the melted butter, cinnamon and crushed biscuits together and spoon into clean shallow jars or clear pots.
  4. Gently fold the remaining lemon juice, zest and icing sugar into the mascarpone cream.
  5. Spoon the cream onto the biscuit base. Top with the blackberries and drizzle some of the syrup over the top.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 23 May 2014

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